Vegan Pho

• Vegan
• Gluten free

• Produce

  • 3 Bok choy
  • 1 Chilli
  • 4 Coriander, roots
  • 1/2 cup Coriander
  • 2/3 cup Edamame
  • 3 cloves Garlic
  • 2 tbsp Ginger
  • 1 Lime, wedges
  • 1/2 cup Mint, leaves
  • 100 g Mushrooms
  • 1 small handful Shiitake, dried
  • 10 Snow peas
  • 4 Spring onions

• Canned Goods

  • 2 Litres vegetable stock ((8 cups

• Condiments

  • 1 Soy sauce

• Pasta & Grains

  • 200 g Rice noodles

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Cloves
  • 1 tbsp Peppercorns
  • 3 Star anise

Found on deliciouseveryday.com

Description

Directions

• If you have a gas cooktop turn on the burner you intend to use for the soup and place the spring onions over the flame. Cook until the spring onions are lightly charred. If you dont have a gas burner cooktop you can skip this step, however I find it adds a lovely subtle charred flavour to the stock.
• Now place a large saucepan over a low heat. Add the star anise, cinnamon stick, peppercorns, and cloves and toast until fragrant. This should take about 30 seconds or so.
• Add the vegetable stock, spring onion, garlic, ginger, coriander (cilantro) roots and the dried shiitake mushrooms. Bring to a boil and reduce to a simmer. Cover and simmer for 20 minutes. Strain the stock through a fine mesh sieve into a large bowl and return to the saucepan and place over the heat.
• Add the bok choy and cook for 4 minutes. If using a mix of flat rice noodles and vermicelli add the rice noodles first, wait about 1 minute and add the vermicelli.
• I dont bother cooking the oyster and enoki mushrooms as I find that the heat of the broth, when ladled into the bowls cooks them. If you prefer to cook them add them to the broth when you add the vermicelli.
• Divide the remaining add ins between 4 bowls. Use tongs to divide the noodles between the bowls and then ladle in the stock.
• Serve with the lime wedges, coriander (cilantro), mint, chilli and soy.